Recipe: Chocolate Charlotte

Combining chocolate mousse and cookie, discover this dessert very appreciated by the French: the chocolate charlotte! 


- 10 cL of rum

- 30g powdered sugar

- 250g of dark chocolate

- 24 ladyfingers

- 100g of butter

- 4 eggs

How to cook a chocolate charlotte?

1. Butter the charlotte mold and place a round of greaseproof paper in the bottom.

2. Pour 10 cL of water and the rum in the bottom of a soup plate. Quickly dip the ladyfingers in the water and line the bottom and sides of the pan (the domed side should be facing out).

3. Separate egg yolks and whites. 

4. Melt the chocolate with the milk in a bowl in a double boiler. Add butter and egg yolks.

5. Beat the egg whites until stiff. Add the powdered sugar.

6. Beat the liquid cream (very cold) into a slightly soft whipped cream. Incorporate the two preparations to obtain a homogeneous mixture.

7. Fill the mold with the chocolate mousse. Cover with a layer of soaked ladyfingers. 

Et voilà! To be enjoyed the next day!

Did you know it?  If the charlotte is originally British, its French version was invented in 1800. Unlike the British dessert, this one was eaten cold and with spooned cookies.

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